Method
Step 1: Brew Espresso Brew 2 shots of espresso (60ml) using 30g of coffee. Let cool completely. Step 2: Prepare Base In a saucepan, heat cream, milk, and half the sugar over medium heat until steaming. Don't boil. Step 3: Make Custard Whisk egg yolks with remaining sugar until pale. Slowly add hot cream mixture while whisking constantly to temper eggs. Step 4: Cook Custard Return mixture to saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (170°F). Step 5: Add Flavors Remove from heat. Stir in chopped chocolate until melted, then add cooled espresso, orange zest, vanilla, and salt. Step 6: Chill Strain mixture through fine-mesh sieve. Cover and refrigerate for at least 4 hours or overnight. Step 7: Churn Churn in ice cream maker according to manufacturer's instructions, usually 20-25 minutes. Step 8: Freeze Transfer to airtight container and freeze for at least 2 hours before serving.
